During the holiday season, it’s easy to get wrapped up in over-indulgence and an abundance of sweets. While we love a good feast, sometimes it’s best to lighten up. Luckily at CulinAero, our farm-to-table organic produce makes every bite a delight with being a lighter and healthier option. We also use the freshest farm-raised meat to prepare all meals from scratch!

FAST + FRESH

Stick to something light and fresh for the morning. Our “Fast and Fresh” breakfast option is a great mix of seasonal fruit, yogurt + granola bars! Quick and tasty, these petite treats are a great source of energy.

GREEN BUFFET

If you’re looking for a buffet fix, our lunch and dinner options have great choices! Inspired by various international cuisines, we’ll stock your buffet with fresh, healthy options that always include a salad.

PROTEIN + VEGGIES

Keep dinner simple with a dish like our New Zealand Lamb Lollipops paired with peas + herbs.

For a reception or networking event, CulinAero has awesome hors-d’oeuvres! A creamy slice of brie topped with a dollop of cranberry jam adds both color + flair to a dish that is simple, yet impressive.

For a reception or networking event, CulinAero has awesome hors-d’oeuvres! A creamy slice of brie topped with a dollop of cranberry jam adds both color + flair to a dish that is simple, yet impressive.

But that’s not all we’ve got! Take a look at our menu on our website to see what are the best selections for your upcoming event!

Have questions or recipes you’d like to share? Tweet us at @TheGICC!

Today’s event attendee is looking for experiences worth sharing, whether it’s a selfie at an event or an Instagram-worthy photo of their meal.

At CulinAero, we know presentation is everything and food wins on Instagram.

Food is not only the first thing people will complain about, but also the first thing people will remember about at any event. Make your event memorable with a standout menu that pleases a variety with our customizable options.

Here are a few ways we can help please a crowd:

Traditional options
Seated meals are best for banquets, opening sessions or working lunches. Guests don’t have to worry about grabbing a plate. Everything is brought right to them. If you have more time to spare and want to encourage attendees to network and get settled, we offer a variety of buffet options.

On the go 

When planning a conference or summit, you’re trying to maximize time and plan back to back sessions. The best way to keep your guests and team energized is by having break stations, as offered in our breakfast, break and reception packages. This is a great way to have refreshments without having to disrupt meetings or worry about sessions running into overtime and cutting lunch short.

May we also recommend our boxed lunches? Don’t make guests worry about long lines. Set them up with boxed meals that are quick and easy for them to can carry around from session to session.

High-impact experiences 

Need photo worthy meals? Style up your reception with our assorted displays, our chef’s tables and action stations. Delight guests and give them something to talk about with themed action stations or really leave an impression with a chef’s table.

You can find more inspiration by viewing our menu online, visiting our website or staying up-to-date with us at @TheGICC.

Here at CulinAero, we strive to include seasonal ingredients in our meal offerings.

 

Photo by Linh Pham

 

Why, you ask? For a handful of important reasons, like…

 

THE FLAVOR

Foods picked at their peak tend to taste better. That’s a hard one to ignore, because we aim to serve our guests the best tasting food!

 

THE NUTRIENTS

Produce starts losing its nutrients after being picked. The longer the produce takes to arrive at the store, the more nutrients are at risk of disappearing. We want our meals to be not only delicious, but also as nutritious as possible.

 

THE SAVINGS

Lastly, we have a bonus tip for you to use during your own grocery shopping trips: buying seasonal ingredients is kind to your wallet, and that’s because it is more costly to transport produce from overseas to your local store than it is from somewhere close by. That said, when you eat fresh foods that are in season, you don’t pay as much because there are little to no transportation costs involved!

 

Now that we’ve captured your interest in buying and consuming seasonal ingredients (*wink*), here’s a look what’s peaking in every season:

 

Spring

 

Summer

 

Fall

 

Winter

 

What’s your favorite season for purchasing seasonal foods? Share your answer with emojis 🌸🌞🍂❄ via Twitter at @TheGICC!

All of the work that happens behind the scenes of an event at the Georgia International Convention Center (GICC) can go unnoticed. Today, we are taking the opportunity to highlight a few of the excellent CulinAero chefs responsible for the food event attendees simply can’t get enough of.

Senior Executive Chef – David Bidwell

Senior Executive Chef David Bidwell is from Oshkosh, Wisconsin. When asked what was his favorite CulinAero dish, Chef Bidwell named the “caramelized local peaches, asparagus, tomatoes with cilantro vinaigrette.” His second favorite dish is Culinaero’s Cavatappi Amatriciana pasta with fresh local corn, roasted tomatoes, and spinach in tomato broth. At home, he has no limit on what he likes to cook. It could be Italian one night and Asian cuisine the next. Chef Bidwell’s most memorable food event was, “a Greek style spread we did for a wedding called Htipiti, made of garlic, feta, lemon juice and roasted tomatoes.” That sounds delicious!

Executive Chef – Nicholas Klug
Executive Chef Nicholas Klug is from DePere, Wisconsin, a suburb of Green Bay. His favorite CulinAero dish is the Duck Confit Ramen which is served with cilantro, asparagus, and chicken broth. When asked what he likes best about his work Chef Klug says, “The ability to be creative and keep challenging myself.” At home, Chef Klug’s favorites are Mexican, Korean, and Southern foods. We also asked him what’s the most unusual food request he’s received as a chef: “Pizza, no cheese.”   

Banquet Chef – Kendrick Mills

Banquet Chef Kendrick Mills is from “The Big Easy” New Orleans, Louisiana. His favorite CulinAero dishes are “Caprese Salad with fresh basil and balsamic reduction and Pan-seared Red Snapper with Mediterranean couscous.” At home, Chef Mills likes keeping things fresh in the kitchen with herbs from his garden. Soups are his favorite. “My new passion is fresh brewed Thai Basil and Lemongrass Tea – also from my garden,” he adds. When asked about his most memorable CulinAero event, Chef Mills responded, “I had a request for all pink food for an American Cancer Society event.” He also offered some advice for meeting planners: “Try to get an idea of what type of experience the client wants their guests to have. Sharing that with the culinary staff allows us to find creative ways through the palate and senses to evoke the feeling they want to convey.”

Summer gets pretty heated at the Georgia International Convention Center. In the blistering heat of Georgia summer, there’s nothing more refreshing than dishes and drinks that cool us off.

Photo by Stefan Johnson on Unsplash

Here are a few of our favorite salad and sips pairings that will keep guests feeling refreshed and lively throughout your event.

Grilled Pear Salad with Sauvignon Blanc

Sauvignon Blanc pairs wonderfully with our Grilled Pear Salad. The zesty flavors and acidity of the grape mesh perfectly with the pungent, fatty flavors of the Sweet Grass Dairy bleu cheese and the lightness of the Baby Artisan lettuce mix tossed with caramelized pears, candied walnuts and honey vinaigrette drizzle.

Chopped Crispy Caesar Salad with Chardonnay
Creamy dressings like our roasted garlic Caesar dressing require a wine with a small amount of weight to stand up to the dressing’s fuller body. The Chopped Crispy Caesar Salad’s fresh romaine lettuce, vine-ripe tomatoes, shaved parmesan cheese and house-made croutons add to the overall crispness of this salad-sip duo.

Wedge Salad with Pinot Noir
For those on the red wine team, Pinot Noir is a silky, full-bodied wine that shines alongside this Mesclun mix with cucumbers, shredded cabbage, carrots, vine-ripe red, yellow tomatoes and avocado-ranch dressing. If you’re a fan of all foods rich and creamy, then is your salad.

For more on refreshing meal offerings, do peruse our menu! Every dish at the GICC is made using local and sustainably raised produce.  

How can we describe that almost-euphoric feeling of dining on CulinAero catered dishes? It isn’t easy. Some say that our dishes are delicious, but we won’t put words in your mouth (only food!).

It can be challenging to perfectly describe the CulinAero experience, so, we’ll show you… with GIFs!

This is the GIF story of CulinAero catering…

You arrive at The GICC for an event, find your friends and ask…

They reply “Yes, but we should socialize first.” Your response:

You have your priorities straight.

You find your table, and the fresh baked bread.

Sweet heavens, here comes the waiter with your first course.

You know you want to save room for dessert, so maybe you’ll just skip the salad.

But the salad looks too good, so you end up eating everything like…

Seriously, everything.

You’re so full, but that cake looks amazing.

 

So, you’re gonna eat it anyway. How could you possibly say no? It’s CulinAero.

 

How did we do? Tweet your own GIF response to @TheGICC.

 

It’s beginning to feel a lot like summer, the season of wide-brimmed hats, ice-cold drinks and refreshing eats.

Summer’s seasonal ingredients make for a stellar menu! You can feature traditional Southern dishes, refreshing salads, delicious veggie sides and more.

If you’re looking to let your planning budget relax like you’ll do by the pool, make sure to take advantage of CulinAero’s focus on catering with these ingredients fit for your summer meeting:

FRUITS
Apples, blueberries, cantaloupes, figs, grapes [muscadine], peaches, plums, strawberries, tomatoes, watermelon

VEGGIES
Arugula, asparagus, beets, broccoli, collards, sweet corn, cucumbers, eggplant, lettuce, mushrooms, okra, peas, peppers, radishes, edamame, squash, vidalia onions

Looking for meal inspiration? Start with a salad with apple dressing, followed by a fresh salmon filet with a side of parmesan-roasted broccoli.

Are there any seasonal ingredients that you’d love us to include in upcoming recipes? Let us know by tweeting at @TheGICC!

Whether it’s with fingers or with forks, eating is always a highlight for weary event attendees.

Add some extra flare by getting creative with the ways you serve your attendees food. Science says we really “eat with our eyes.” Knowing that, if the food looks good, you’ve already won half the battle. Ready to win over eyes at your next event?

Incorporate a theme

Themes are an easy way to add a dimension of creativity to your food service options. Are wizards and magic involved? Use jars and odd shaped containers for your “potions.” Football? Stuff helmets with dry food options. The possibilities are endless.

Shrink things down

Smaller portions can mean more serving possibilities. Spoons, small kitchen mortars, toothpicks, and so on, can all be used to serve up your mini portions. Putting effort into delivering the small servings shows your attendees an attention to detail that both the eyes and tastebuds will appreciate.

     Using cocktail glassware for plating

Cocktail glasses are a terrific way to serve food with a twist. Martini and champagne glasses are already decorative and appealing in shape – why not stuff them with food? Smaller portions? Use a shot glass. Guests will be both surprised and impressed by your craftiness.

Think outside the box

When it comes to plating and serving food, your imagination has no limit. Look around your environment for inspiration. There are plenty of food and non-food items meant to store things. Your just need something easy to pick up and move. Wooden planks, fry baskets, test tubes, toothpicks; the list goes on and on. Have fun with it!

Keep up with more way to impress guests at your next event by following @TheGICC!

You know what they say, “April showers, spring flowers…in your breakfast!”

Wait, you haven’t heard that one?

Well, it’s true! The mystical wonders of this world include edible flowers.

So if you’re looking to “wow” your guests with something unexpected, flowers that go beyond garnish are the next move.

Here’s a handy list of well-known flowers that are safe (and tasty) to eat:

LAVENDER

Lavender isn’t just good for calming lotions, but also for sprinkling in champagne or over chocolate dessert: it’s sweet and naturally fragrant. Click here for a dessert recipe featuring lavender.

PANSIES
Looking for a hint of mint? Pansies are our go-to pick. They work wonderfully in herbaceous cocktails and fruit salads. For a quick and simple hors d’oeuvre, spread some cream cheese on a cracker and top with a pansy.

ROSES

Roses are subtly floral, with a hint of fruity, and a lovely addition to soups, salads, teas desserts and even jams. Versatile is Rose’s middle name!

VIOLETS

Violets come in a variety of colors, making them an aesthetic detail for everything from salads to iced drinks. They are most gorgeous when crystallized and used to top desserts, like a frosted cake.

Has your curiosity been tickled? If so, let us know by tweeting which flower you’re most excited to try at @TheGICC!

If the spring season could be described with flavors, it would be earthy, fresh and bright.

Are you thinking of arugula, radish and asparagus? So are we!

Spring is the optimal time of year for serving dishes featuring crisp and refreshing veggies as a fitting complement to chicken dishes or adding local strawberries and blueberries to a vibrant-looking salad.

If wanting to bring springtime to attendees’ plates, we recommend choosing dishes where seasonal ingredients like mushrooms, spinach and bok choy are the stars:

If you’re looking for an indulgent meal….

  • Creamy Mushroom Pasta

    • Start with a tablespoon of butter in a skillet; let it brown add a handful of sliced mushrooms (cremini and shiitake work well) and let them cook down.

    • After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make it all creamy.

    • While the mushrooms are browning, boil a pot of heavily-salted water and add a box of pasta. Once the pasta is done, drain and add to the skillet with the buttered mushrooms and grated Parm and mix it all up.

    • Add a sprinkle of chives on top for a quick pop of color. Once plated, top it with as much parmesan as you can and give it another good stir.

Or something that’s still rich, but lighter than pasta?

  • Hot Spinach and Artichoke Dip

    • Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.

    • Heat cream cheese in microwave for 1 minute or until hot and soft.

    • Stir in rest of ingredients and serve hot.

Or easy ways to showcase this Chinese staple?

  • Bok Choy Slaw (and more!)

    • In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine.

    • In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.

Which dish or ingredient feels most spring-like to you? Send us a tweet with your answer at @TheGICC!